Drunken Hot Deer Jerky

Beer and Habanero peppers is just about the best combination of any two things on this planet, so let's use them to make some jerky!

Lean Meat – Venison or Beef Roast Marinade – Pear – Worcestershire sauce – Beer – Garlic powder – Onion powder – Kosher salt – Black pepper – Mustard powder – Peppers – Curing salt (optional)



Excalibur Dehydrator

Jerky Slicer


I had a good hunting season this year and have been making some deer jerky with my now full freezer. Hopefully you also had a good season and are ready to turn that fresh meat into some great tasting jerky!

After thawing and rinsing the deer roast, trim as much fat and silver skin as you can from the meat. Fat spoils faster than meat and will shorten the shelf life of the finished jerky.

I sliced the deer roast by hand with a very sharp knife. If you do not have a really sharp knife, wrap the roast in saran wrap and put the meat back in the freezer for 1-2 hours to partially freeze/harden the meat so slicing evenly sized strips is easier.

Using a jerky slicer is another great option. I like using my Weston Jerky Slicer to cut the beef and deer roasts into jerky strips.

Grab your favorite beer and a couple habaneros from your local grocery store. Mix all of the ingredients listed below in the recipe card in a blender. Cut the stems off of the habaneros before placing in the blender.

Give this recipe a try! Tap the link for the full recipe details.